Ingredients
4 cups all-purpose flour
1 cup lard
1 cup unsalted butter or 1 cup margarine
5 tablespoons cold water
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web↗ link
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Science-driven American baking — cookies, pies, cakes with precision
Pie-making master — crust technique, lattice, blind baking
Achievable elevated desserts — laminated doughs, cakes, custards
Baking steel for superior heat transfer — pizza, artisan bread
Broiler-like torch attachment — even sear on sous vide proteins
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Science-driven American baking — cookies, pies, cakes with precision
Pie-making master — crust technique, lattice, blind baking
Achievable elevated desserts — laminated doughs, cakes, custards
Baking steel for superior heat transfer — pizza, artisan bread
Broiler-like torch attachment — even sear on sous vide proteins
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
Cut the butter into cubes, and then toss the butter and lard into flour. Using your hands, crumble it up into a fine, pebbly, grainy sort of dough. Add water, enough to make soft dough. Form into a ball, and chill for about an hour. When chilled, knead it a couple of times on a floured surface. Roll it out, and proceed to fill with your choice of pie fillings.